Chapter XIV · Fish · No. 898
Built upon: No. 2208Pommes de Terre Château
898—Filets de Soles Pompadour
Treat the fillets with butter and bread-crumbs, and grill them. Garnish them all round with a thread of very firm Béarnaise tomatée. Dish and surround them with a border of Château potatoes (No. 2208, Pommes de Terre Château).
Lay a fine slice of truffle, moistened with melted meat-glaze, on each fillet.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 898, p. 301. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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